Olivia Carter
Rajma is a popular North Indian dish made with red kidney beans, spices, and a thick tomato-based gravy. It is a staple in Indian households and is often served with rice or roti. One common method of cooking rajma is using a pressure cooker, which helps to soften the beans quickly and infuse them with flavor.
However, not everyone has access to a pressure cooker or prefers to use one. The good news is that you can still cook rajma without a pressure cooker, although it may take a bit longer. Cooking rajma without a pressure cooker requires some patience and a few additional steps, but the end result is just as delicious.
To cook rajma without a pressure cooker, you will need to soak the beans overnight to soften them. This helps to reduce the cooking time and ensures that the beans cook evenly. Once the beans are soaked, you can then cook them on the stovetop in a large pot or Dutch oven.
Although cooking rajma without a pressure cooker takes longer, it allows the flavors to develop slowly and results in a rich and creamy gravy. So, don’t worry if you don’t have a pressure cooker – you can still enjoy a delicious bowl of rajma!
How to Cook Rajma Without Pressure Cooker
If you don’t have a pressure cooker, you can still cook rajma using alternative methods. Here is a simple and easy way to cook rajma without a pressure cooker:
Ingredients:
- 1 cup rajma (kidney beans)
- 3 cups water
- 2 tablespoons cooking oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Chopped coriander leaves for garnish
Instructions:
- Soak the rajma in water overnight or for at least 8 hours. Drain and rinse the rajma before cooking.
- In a large pot, heat the cooking oil over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onions and cook until they turn golden brown.
- Add the minced garlic, grated ginger, and slit green chilies. Saute for a minute.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Next, add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- Add the soaked rajma and water to the pot. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Cook the rajma for about 1.5 to 2 hours, or until the beans are tender and fully cooked.
- Check the seasoning and adjust salt and spices according to your taste.
- Once the rajma is cooked, sprinkle garam masala and garnish with chopped coriander leaves.
- Serve hot with steamed rice or roti.
This method may take longer than using a pressure cooker, but it will still give you deliciously cooked rajma. Enjoy your meal!
Soak Rajma Overnight
Before cooking rajma without a pressure cooker, it is important to soak the beans overnight. This helps to soften the beans and reduce the cooking time.
To soak rajma, rinse the beans thoroughly under cold water to remove any dirt or impurities. Then, place the beans in a large bowl and cover them with enough water to fully submerge them. Let the beans soak overnight, or for at least 8 hours.
Soaking rajma not only helps to soften the beans, but it also helps to remove any indigestible sugars that can cause gas and discomfort. Soaking also helps to speed up the cooking process, resulting in tender and creamy rajma.
After the rajma has finished soaking, drain the water and it is ready to be cooked. You can now proceed with your preferred method of cooking, whether it is on the stovetop or in a slow cooker. Enjoy your homemade rajma!
Boil Rajma in a Pot
Boiling rajma in a pot is a great alternative to using a pressure cooker. It may take a little more time, but the end result is equally delicious. Here’s how you can do it:
Ingredients:
- 1 cup rajma (kidney beans)
- 4 cups water
- 1 teaspoon salt
Instructions:
- Rinse the rajma under running water to remove any dirt or impurities.
- Soak the rajma overnight in enough water to cover them completely. This will help in speeding up the cooking process.
- Drain the soaked rajma and transfer them to a pot.
- Add 4 cups of water to the pot and bring it to a boil over medium heat.
- Once the water comes to a boil, reduce the heat to low and cover the pot with a lid.
- Let the rajma simmer for about 1.5 to 2 hours until they are tender. You may need to add more water if it evaporates too quickly.
- Check the rajma for doneness by mashing a few beans with a spoon. If they are soft and easily mashed, they are cooked.
- Add salt and any other spices or ingredients according to your recipe.
- Simmer for another 10-15 minutes to allow the flavors to meld.
- Your boiled rajma is now ready to be used in your favourite recipe!
Boiling rajma in a pot is a simple and effective way to cook this popular bean without a pressure cooker. Give it a try and enjoy the rich and creamy rajma in your recipes!
Cook Rajma on Stove for Longer Duration
If you don’t have a pressure cooker or prefer not to use one, you can still cook rajma on the stove for a longer duration. While a pressure cooker helps to cook rajma quickly, cooking it on the stove without a pressure cooker can also result in a delicious and well-cooked dish.
Here are the steps to cook rajma on the stove:
- Soak the rajma overnight or for at least 6-8 hours. This helps to soften the beans and reduce the cooking time.
- Drain and rinse the soaked rajma beans.
- In a large pot, add the soaked rajma beans and enough water to cover them.
- Bring the water to a boil and then reduce the heat to a simmer. Cover the pot with a lid and cook for about 1.5 to 2 hours, or until the rajma beans are soft and cooked through.
- While the rajma is cooking, you can prepare the other ingredients like onions, tomatoes, and spices.
- In a separate pan, heat some oil or ghee and add the onions. Saute until they turn golden brown.
- Add the tomatoes and spices like ginger-garlic paste, turmeric, red chili powder, and garam masala. Cook until the tomatoes are soft and the spices are well combined.
- Add the cooked rajma beans along with some of the cooking liquid to the pan with the onion and tomato mixture. Stir well and cook for another 10-15 minutes, allowing the flavors to meld together.
- Adjust the consistency of the rajma by adding more water or cooking liquid if needed. Simmer for a few more minutes.
- Garnish with fresh coriander leaves and serve hot with rice or chapati.
Cooking rajma on the stove for a longer duration allows the flavors to develop and results in a rich and flavorful dish. It may take more time compared to using a pressure cooker, but the end result is definitely worth the wait. So, go ahead and enjoy cooking rajma without a pressure cooker!
Use a Slow Cooker to Cook Rajma
While a pressure cooker is a convenient and time-saving tool for cooking rajma, you can also use a slow cooker to achieve similar results. Slow cooking rajma allows the flavors to develop slowly and results in a delicious and creamy dish.
Here’s how you can cook rajma without a pressure cooker using a slow cooker:
| Ingredients: | • 1 cup rajma (kidney beans) | • 3 cups water | • 1 onion, finely chopped | • 2 tomatoes, pureed | • 2 cloves garlic, minced | • 1-inch piece ginger, grated | • 1 green chili, slit | • 1 teaspoon cumin seeds | • 1 teaspoon turmeric powder | • 1 teaspoon red chili powder | • 1 teaspoon garam masala | • Salt to taste | • 2 tablespoons oil | • Fresh coriander leaves, chopped (for garnish) |
Instructions:
- Soak the rajma in water overnight or for at least 6 hours. Drain and rinse the rajma before cooking.
- Heat oil in a pan and add cumin seeds. Allow them to splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and slit green chili. Sauté for another minute.
- Next, add the pureed tomatoes and cook until the oil separates.
- Transfer the tomato-onion mixture to the slow cooker.
- Add the soaked rajma, water, turmeric powder, red chili powder, garam masala, and salt to the slow cooker. Stir well.
- Cover the slow cooker and cook on high for 6-8 hours or on low for 8-10 hours, or until the rajma is tender and cooked through.
- Once the rajma is cooked, you can adjust the consistency by mashing some of the rajma with a ladle.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice or roti.
Using a slow cooker to cook rajma might take longer compared to a pressure cooker, but the end result is worth the wait. The slow cooking process allows the flavors to meld together and results in a rich and creamy dish that is sure to be enjoyed by all.
Try Cooking Rajma in a Clay Pot
If you don’t have a pressure cooker but still want to cook delicious rajma, you can try using a clay pot. Cooking rajma in a clay pot not only adds a unique flavor but also retains the nutritional value of the dish.
Here’s how you can cook rajma in a clay pot:
1. Soak the rajma overnight or for at least 8 hours in water. This will help in reducing the cooking time.
2. Heat the clay pot over medium heat and add some oil or ghee.
3. Once the oil is hot, add cumin seeds and let them crackle.
4. Add chopped onions, garlic, and ginger to the pot and sauté until they turn golden brown.
5. Add the soaked rajma along with the water it was soaked in. Make sure there is enough water to cover the rajma completely.
6. Add spices like turmeric powder, red chili powder, coriander powder, and salt to taste.
7. Mix well and cover the pot with a lid.
8. Cook the rajma on low to medium heat for about 1.5 to 2 hours or until the rajma is tender. Stir occasionally and add more water if needed.
9. Once the rajma is cooked, garnish with fresh coriander leaves and serve hot with rice or roti.
Why cook rajma in a clay pot?
When rajma is cooked in a clay pot, the clay slowly absorbs the moisture and releases it back into the dish, making the rajma tender and flavorful. The clay pot also distributes heat evenly, resulting in a well-cooked and tasty dish.
Additionally, cooking in a clay pot is considered healthier as it doesn’t require excess oil or fat. It also retains more nutrients compared to other cooking methods.
So, if you don’t have a pressure cooker, try cooking rajma in a clay pot and enjoy the rich flavors and nutritional benefits!
FAQ
Is it possible to cook rajma without a pressure cooker?
Yes, it is possible to cook rajma without a pressure cooker. You can use a regular pot or a slow cooker to cook the rajma. It may take longer to cook compared to using a pressure cooker, but it is definitely doable.
What are the alternative methods to cook rajma without a pressure cooker?
If you don’t have a pressure cooker, you can cook rajma in a regular pot on the stove. Soak the rajma overnight and then cook it in a pot with enough water until it becomes soft. It will take longer compared to using a pressure cooker, but it will still result in delicious rajma.
